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Chocolate Chip Cannoli Pie Easy No-Bake Family Comfort Dessert

Chocolate Chip Cannoli Pie

This Chocolate Chip Cannoli Pie is a creamy, no-fuss dessert inspired by classic Italian cannoli. A buttery vanilla wafer crust is filled with a rich mascarpone-ricotta filling and studded with mini chocolate chips for a show-stopping make-ahead treat.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 4 hours 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

Crust
  • 2 ¼ cups vanilla wafer crumbs about 60 wafers
  • ¼ cup brown sugar
  • ½ cup unsalted butter, melted
Filling
  • 1 cup mascarpone cheese 8 oz container
  • ½ cup confectioner’s sugar
  • 1 ½ tsp vanilla extract
  • ¼ tsp ground cinnamon
  • 2-3 tsp lemon zest zest of 1 lemon
  • 1 cup whole milk ricotta cheese
  • ¾ cup heavy whipping cream
  • 1 ⅓ cups mini chocolate chips divided

Method
 

  1. Preheat oven to 350°F (175°C). Spray a 9-inch pie dish with nonstick cooking spray.
  2. In a bowl, combine vanilla wafer crumbs, brown sugar, and melted butter. Mix until well combined.
  3. Press mixture firmly into the bottom and sides of the pie dish. Bake for 10 minutes, then cool completely on a wire rack.
  4. Using an electric mixer, beat mascarpone and confectioner’s sugar for 2–3 minutes until smooth.
  5. Add vanilla extract, cinnamon, lemon zest, and ricotta cheese. Mix until just combined.
  6. In a separate bowl, whip heavy cream until stiff peaks form. Fold one-third into the ricotta mixture, then gently fold in the remaining whipped cream.
  7. Fold in two-thirds of the chocolate chips. Spread filling evenly into the cooled crust.
  8. Sprinkle remaining chocolate chips on top. Cover and refrigerate for at least 4 hours or overnight until set.

Notes

For best texture, drain ricotta well before using. This pie is ideal for making a day ahead for easy entertaining.